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Shortcut Shortbread

Makes 30 pieces



    • 500 g butter, softened but not melted
    • 150 g icing sugar, sifted (250ml)
    • 600 g Sasko Cake Flour (sifted)
    • extra castor sugar to decorate
    • Preheat oven at 150°C. Spray a 30cm x 25cm baking with non stick cooking spray.
    • The secret of good shortbread is not too overmix.
    • Combine all ingredients together in a mixer and mix till just combined. Don’t overmix. Press down into the prepared baking pan.
    • Prick the surface with a fork. Bake for 45-50 minutes . Cut into fingers while still warm. Return to switched off oven for 30 minutes to dry out.
    • Leave to cool, then turn out onto a cooling rack. Dust with castor sugar. Store in an airtight container.